How to stew bamboo rats, and how to make soup with bamboo rats

Dry pot bamboo rats. Ingredients: bamboo rat, shiitake mushroom, dried bamboo shoots, coriander, Sichuan pepper, rock sugar, light soy sauce, dark soy sauce, cooking wine, ginger, Chaotian pepper, garlic, oil, perilla.

Method: 1. Cut the bamboo rat into small pieces and marinate it in ginger and peanut oil for 10 minutes;

2. Heat the oil in the pot and add the bamboo rat and stir-fry for 10 minutes.

3. Add oil to the pot, add star anise, Sichuan pepper, Chaotian pepper, ginger shreds, garlic and stir-fry over low heat, then add bamboo rat and stir-fry for 5 minutes, add oil, light soy sauce, dark soy sauce, rock sugar, cooking wine, and water into the pot and boil over high heat, cover the pot and simmer for 25 minutes, then add salt and chicken essence over high heat to reduce the juice and put it on a plate;

4. Put in coriander, white sesame, and perilla (if you don't have it), put it on the induction stove and eat it while heating, and the taste is quite authentic.

How do you make a bamboo rat delicious?

2. Steamed bamboo rats.

Ingredients: bamboo rat, monosodium glutamate, ginger, cloud leg, sesame oil, shiitake mushroom, red carrot, sliced magnolia, old egg slices, pepper noodles, cabbage heart, green onion, shao wine, soup.

Method: 1. Slaughter the bamboo rat, shave off the hair after scalding, cut off the internal organs from the abdomen, cut off the claws, burn the fluff with an open flame, and scrape it clean. Wash the cabbage hearts and cut into centimeter-long pieces. Slice the cloud legs, blanch the red carrots in boiling water and slice them, and break the green onions and ginger.

2. Blanch the bamboo rat with boiling water, put it into the seed, add 10 grams of refined salt, Shao wine, green onion and ginger, steam for 3 hours, take out and pick off the green onion and ginger. 3.Pour the soup into the wok, bring to a boil, add cabbage hearts, slices of magnolia, slices of shiitake mushrooms, slices of cloud legs, slices of red carrots, and slices of old eggs, and cook for two minutes, skimming off the foam.

Adjust the flavor with pepper noodles and monosodium glutamate, pour it on top of the bamboo rat, and drizzle with sesame oil.

How do you make a bamboo rat delicious?

3. Braised bamboo rats.

Ingredients: bamboo rat, tender bamboo branches, ginger, cooking wine, fermented bean curd, vinegar, soy sauce, sugar, garlic sprouts, green onion.

Method: 1. Cut the bamboo rat into pieces, add ginger, wine and salt and marinate for half an hour;

2. Put the marinated ingredients in an iron pot and stir-fry them with peanut oil until white smoke rises;

3. Then add 100 ml of vinegar, 500 ml of water (covering the meat surface), a small section of bamboo branches, and bring to a boil over high heat;

4. Boil over high heat for about 5 minutes, then simmer over low heat until the water is dry;

5. Add the other half of water, vinegar, soy sauce, fermented bean curd and sugar, simmer dry, add peanut oil and garlic sprouts and stir-fry;

6. Finally, sprinkle green onions on the noodles and serve.

In the southern provinces and regions of China, bamboo rats are generally not peeled. When slaughtering, first use 15 20 ml of white wine to slowly pour into the belly of the bamboo rat, and wait for white foam to emerge from its mouth, indicating that the bamboo rat has been drunk, then use a small sharp knife to prick the throat to release the blood. Then blanch the carcass with 80 hot water for 2 to 3 minutes, and then blanch the leg hair.

After removing the coarse hair, use a knife to scrape off the small hair, and then burn the fine hair with fire until the outer skin of the bamboo rat is slightly burnt, which can increase its aroma. After washing and scraping, disembowel and remove the internal organs and bones (there are also those that do not remove the bones in loose stewed and stir-fried bamboo rats), and cook the bones in boiling water with the bamboo rat meat to increase the original flavor. The slaughtered bamboo rat can be stewed, buckled, stewed, boiled, dry pot, stir-fried and so on.

2. Five popular recipes for bamboo rats.

i) Stewed bamboo rats.

Ingredients: 1 bamboo rat weighing about 1 kg, 100 grams of winter bamboo shoots, 200 grams of soybeans, 2 liters of water, 1 tbsp cooking wine, 1 tsp salt, 2 slices of ginger, 1 tbsp peanut oil, 2 green onions.

Method: Cut the bamboo rat into pieces, add ginger, wine, salt and marinate for half an hour, put it in the pot, add winter bamboo shoots and soybeans, boil over high heat, change to low heat and simmer for 2 hours (or use a pressure cooker to cook on high heat until it is airjet, change to low heat and simmer for 15 minutes, stop for 20 minutes after turning off the heat before opening the lid). When served, sprinkle the noodles with green onions and serve.

2) Braised bamboo.

Ingredients: 1 bamboo rat weighing about 1 kg, 1 small bamboo branch, 2 slices of ginger, 1 tbsp cooking wine, 1 tsp salt, half a piece of bean curd, 200 ml vinegar, 2 tsp soy sauce, 1 tsp sugar, 100 g garlic sprouts, 2 green onions, 1 liter of water.

Method: Cut the bamboo rat into pieces, add ginger, wine, and salt to marinate for half an hour, put people in an iron pot and fry with peanut oil until white smoke, add 100 ml of vinegar, 500 ml of water (covering the meat surface), a small section of bamboo branches, boil over high heat, and simmer until the water is dry. Then add the other half of water, vinegar and soy sauce, fermented bean curd, sugar, simmer, add peanut oil and garlic sprouts and stir-fry, sprinkle green onions on the noodles and serve.

3) Bamboo rat dry pot.

Ingredients: 1 bamboo rat, ginger, wine, sugar, vinegar, salt, soy sauce, bean curd, a small section of bamboo branches, half a cup of beer, 2 green onions.

Method: According to the method of braising bamboo rats, cook until eighty percent is cooked, transfer to a casserole, add beer to simmer, sprinkle in chives, and eat hot.

4) Braised bamboo rat in a pressure cooker.

Ingredients: 1 bamboo rat, a small section of tender bamboo branches, ginger, vinegar, soy sauce, wine, green onion, star anise, sesame oil, and salt.

Method: Cut the bamboo rat into pieces, prepare 400 ml of marinade with seasoning, marinate the bamboo rat for 1 hour, then put it in the pressure cooker and cook until it is airborne, simmer for 20 minutes, turn off the fire for 15 minutes, then release the gas and reduce pressure, open the lid, sprinkle the vegetable noodles with chives and sesame oil and eat.

5) Bamboo rat with scallion oil.

Ingredients: 1 bamboo rat, a small section of bamboo branches, green onion, ginger, sesame oil, salt, vinegar, soy sauce, sugar, and wine.

Method: Cut the bamboo rat into 4 large pieces, add ingredients to marinate for half an hour, put it in a pot and add water to simmer for 2 hours, until the water is dry and ripe. Take out the pieces and arrange them in a bowl, cut the ginger and green onion into thin strips and put them in a bowl, add an appropriate amount of salt and wine.

How do you make a bamboo rat delicious? Nanyue Chef Wang teaches you to make stewed bamboo rats, which are juicy and fresh, and nourishing.

Bamboo rat soup method steps:

The main ingredients, bamboo rat, shiitake mushrooms, half a chicken.

You need to prepare 4 slices of ginseng, 6 slices of ginger, 2 tablespoons of soy sauce, 1 tablespoon of cooking wine, monosodium glutamate, salt, shiitake mushrooms, and garlic.

Method: 1. Take a treated bamboo rat, remove the hair and rat offal, and clean it.

2. Take half a chicken or a whole chicken, clean it, cut the bamboo rat meat and chicken into thin pieces, pour it into the pot, put in the ginseng slices and ginger.

Stir the slices, soy sauce, Shao wine, monosodium glutamate, salt, mushrooms and garlic well.

3. Add water and cook slowly, after cooking, you can eat to nourish the kidneys and replenish deficiency, detoxify and remove heat.

Next, then add the beer, the beer should be submerged with the bamboo rat. Simmer until the beer is dry. Stir-fry again before cooking.

Bamboo rat meat contains crude protein, crude fat, crude ash, crude fiber, cholesterol, and is also rich in phosphorus, iron, calcium, vitamin E and amino acids, steroids, among which the content of lysine, leucine, and methionine is higher than that of chickens and ducks.

Goose, pigs, cattle and sheep, fish, shrimp and crabs are all excessive. The meat of the bamboo rat can supplement nutrition, its meat is tender, the taste is unique, contains a lot of protein and a variety of minerals, in addition to the bamboo rat meat also contains a variety of vitamins and some alkaline components and amino acids.

Summary. Bamboo rats are famous for their tender and sweet meat, and are most suitable for soup with bamboo sunflower and shiitake mushrooms.

Bamboo rats are famous for their tender and sweet meat, and are most suitable for soup with bamboo sunflower and shiitake mushrooms.

Bamboo rat can also be stewed with bamboo shoots, which has the effect of quenching thirst and water, eliminating phlegm, and refreshing. It is suitable for patients with pulmonary fever cough, dry cough with little phlegm, Wang Sunyuan's labor injury and weakness. Healthy people can use it to strengthen their health.

Bamboo rat is a common rural domestic animal, which is loved by many people because of its delicious meat. To make bamboo rats delicious, there are a few key steps to pay attention to. First of all, it is necessary to pay attention to the breeding environment and feeding methods of bamboo rats.

Only in a good breeding environment can bamboo rats grow healthily and improve the quality of meat. Secondly, pay attention to the combination of bamboo rats in the ingredients and the way they are cooked. The meat of bamboo rat is delicate, and it needs to be cooked with some suitable ingredients to enhance the flavor.

At the same time, different processes will also affect the taste of bamboo rats, and you need to choose according to your own habits.

If you want to taste the bamboo rat better, you can use different methods such as roasting, boiling, stewing, and braising to make it. Among them, the more famous treatment method is braised bamboo rat. Braised bamboo rats need to be cleaned, skinned and deboned, and then sprinkled with starch and salt.

The "braised food" method uses soy sauce and sugar to roast the bamboo rat into a red limb to create a delicious taste and carry liquid. During the firing process, it is necessary to pay attention to the control of the heat, so that the meat can be made just right, without firewood or paste, and the taste is delicious.

Finally, it is worth emphasizing that when customers choose bamboo rats, they need to choose bamboo rats that are healthy and have plump backs. This will guarantee a better tasting experience.

To sum up, there are many ways to make bamboo rats, each with its own flavor and characteristics. The key argument is to master the heat and ingredients in order to make the bamboo rat authentic and delicious. Also pay attention to choosing healthy bamboo rats so as not to affect your health. <>

The steps to make stir-fried bamboo rats are as follows:1. Prepare ingredients: bamboo rat, dried chili, garlic, onion, chestnut, salt, pepper, chili powder, monosodium glutamate, five-spice powder, light soy sauce.

2. Cut the processed bamboo rat into pieces, blanch it and set it aside.

3. Heat the oil, add peppercorns, chili peppers, grass fruits, spicy sauce, cinnamon, garlic and green onions, add bamboo rats and stir-fry evenly after bursting the fragrance.

4. Add water to cover the meat pieces, boil over high heat and simmer for about an hour.

5. Add salt to balance and destroy the blue flavor, then sprinkle with coriander to get out of the pot.

1.First, the bamboo rat is simmered, disemboweled, and then put it into the pot, add water, boil it over a fierce fire, and use the simmering castle until the bamboo rat can be inserted under the skin when the chopsticks are scooped up, and the thick needle is inserted all over the body. 2.

Then spread sugar and vinegar on the skin. Start the oil pot to burn the hunger to ninety percent hot, fry the bamboo rat into the oil pan until the skin is yellow, out of the pot, pour out the remaining oil to replace the rotten Zheng grasp the soup, add various ingredients, put in the fried bamboo rat after boiling, cover the stewed bush until the meat is not tough, pick up the skin noodles with peanut oil, cut them into the original shape and put them on the oval plate, thicken them on the noodles with the original juice in the pot, and add small sesame oil to make it.